Tender pieces of pork cooked in a creamy mushroom, smoked bacon and white wine sauce. Served with Colcannon mashed potato and carrots tumbled in parsley.
Pre-heated oven: 200°C/400°F/Gas 5-6. Fan oven: 180°C/355°F. 35 mins or longer if required.
Cook from frozen. Do not pierce, cook with film lid on. Ensure food is piping hot. Once cooked do not reheat. Stir before serving.
Store at -18°C, do not refreeze once thawed
Carrot, Pork (19%), Potato, Water, White Wine, Cream (MILK), Dry Cured Oak Smoked Bacon (4.0%) (Pork, Salt, Sugar, Preservatives (Potassium Nitrate, Sodium Nitrite)), Mushroom (4.0%), Cabbage, Onion, Spring Onion, Cornflour, Vegetable Oils (Rapeseed, Sunflower), Parsley, Salt, Yeast Extract, Garlic, Natural Flavouring, Thyme, Chives, Sugar, Pepper, Mushroom Extract, Ground Nutmeg, Dried Mushroom, Ground Clove.
Please note that recipes or suppliers may change from time to time if we cannot obtain the quality or quantity of ingredients we need, or to improve flavour. While every effort is made to minimise changes, more than one recipe could be available at the same time. We therefore advise that you always refer to the label on your chosen dish as this will show all the ingredients and indicate any allergens used in that specific recipe. If you have any concerns regarding ingredient changes, please contact your local team.